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Instructions:
- Set rice and raisins to soak. Open and grate the coconut, reserving the coconut liquid.
- Make pure coconut milk by mixing ¾ cup of boiling water with the shredded coconut. Stir well and squeeze through a cheesecloth – catching the liquid and reserving. Put the coconut into a 2-½ quart pan.
- Make the diluted coconut milk by mixing the shredded coconut, in the pan, with the 7 cups of boiling water. Bring this to a simmer and simmer for about 5 minutes. Pour into a cheese cloth-lined colander to drain. Squeeze the cheesecloth to press as much water as possible from the coconut. Reserve the liquid and discard the coconut.
- Place the 8 cinnamon sticks, 4 ounces mashed ginger, and 12 cloves into a food processor and chop roughly. Add to reserved diluted coconut milk, and the liquid from the coconuts into a pan. Bring to a simmer and simmer for 30 to 40 minutes – until the liquid is very fragrant and turning brown.
- Process the 8 sticks of cinnamon, 4 ounces mashed ginger, and 12 cloves in a food processor – rough chop – and tie in a cheesecloth "bouquet garni". Place the spice bag, salt, and drained rice into a large pan. Strain the diluted coconut milk from spices – reserving both – and pour into the rice. Bring to a boil, lower heat to very low, cover, and cook for about 30 minutes. Return the spices to the pan, add water to cover, and simmer. This water is used to moisten the rice if needed.
- After 30 minutes, stir the rice, add the evaporated milk and cook uncovered for about 10 minutes. If the rice is dry, add some of the water from the simmering spice pan.
- Add the sugar and raisins and stir. Cook for about 10 minutes.
- Add the pure coconut milk, stir, and cook for another 5 to 10 minutes. Stir rice frequently and check. It should be very soft, sticky, somewhat shiny, and not watery.
- Remove spice bag. Pour rice into 3 pie plates (about 1 inch thick) and smooth the top. Dust with breadcrumbs, cover with plastic wrap, and refrigerate for 1 day.
- Cut into wedges and serve cold.
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